Are chewy or crunchy Anzac biscuits better? We try and settle the debate once and for all

Anzac biscuits are a masterclass in flavour, blending golden syrup, toasted coconut and oats into a delicious treat that is very addictive.

And they have become so much more than Australia's national biscuit enjoyed once a year on Anzac Day, with major supermarkets now stocking the treat year round, both at their in-store bakeries and regular biscuit aisle.

But Anzac biscuits aren't without their controversies. Their very texture has led to passionate debates about whether chewy or crunchy biscuits are the best.

Here at nine.com.au, we decided to try to settle the debate once and for all, with an in-office taste test of the Anzac biscuits on offer from Coles, Woolworths, Aldi and IGA.

While Coles and Woolworths' ANZAC biscuits were both delightfully chewy and appeared to be near identical, Aldi and IGA's offerings were on the crunchier side.

Those who loved the chew grabbed the Coles and Woolworths ANZAC biscuits first, with one declaring: "Chewy all the way!"

READ MORE: Aussie households hit with another price hike

READ MORE: The 'invisible' $4 expense ruining your grocery budget every week

READ MORE: Macca's axes several McCafe menu items in major shakeup

Another said they were "team chewy" because "the bite lasts longer".

"It's not dry. It's tasty, moist and does not threaten the structural integrity of my teeth," they explained.

"Definitely chewy – fewer crumbs!" added one staffer.

"Chewy!" another agreed. "Crunchy Anzac biscuits feel like they'll break my teeth."

One staffer described eating crunchy Anzac biscuits as being like "eating rocks".

"I find the flavour of the crunchy ones on the table a bit gross," the added.

One nine.com.au staffer observed: "Also the Coles ones used to be crunchy but are now chewy?"

Those who preferred crunchy Anzac biscuits made the case that the crunchy ones are a "more accurate representation of an Anzac biscuit".

Another said the chewy ones "taste like they are past their expiry date".

"In saying that, I will eat both.," the added.

"Crunchy only," another bit back.

"Both are good, but crunchy is absolutely more authentic as an Anzac biscuit," said one nine.com.au staffer.

"Crunchy, 100 per cent," added another. "I think chewy biscuits just taste stale."

After crunching the numbers, the result of our chewy vs crunchy Anzac biscuits debate resulted in... a dead heat.

Our office was split exactly down the middle, proving that Australia remains a nation divided by the crunch.

Anzac biscuits can be traced back to World War I. They were sent by families and groups like the Country Women's Association to supplement soldiers' monotonous diet of tinned "bully beef".

The original Anzac biscuits were made from staple pantry ingredients at the time including rolled oats, flour, sugar, butter, golden syrup, bicarbonate of soda, and boiling water.

Eggs were left out to ensure they didn't spoil, and coconut was added much later. Their high sustainability and low moisture content meant they lasted for months without refrigeration and could survive the trip to Australian soldiers.

The original Anzac biscuits were most certainly very hard and crunchy. The chewier texture was also developed much later as the recipe evolved and changed.

Today Food Expert Jane de Graaff told nine.com.au there isn't much difference in ingredients when it comes to chewy vs crunchy Anzac biscuits.

She explained the main difference to create each texture is "the cooking time".

"You can use the same recipe and get chewy and crunchy results from the same batch of dough just by taking half the biscuits out of the oven sooner. It's that simple.

"I do this when I'm making Anzacs because my family is 50/50 for chew and crunch.

"I find 10-12 minutes in the oven will give you a lovely chewy result, because the sugar has had time to melt but not enough time to lose moisture and crisp up.

"Just let the biscuits cool and they'll be cooked, but decadently chewy."

But if you leave those same biscuits in the oven for 20 minutes "more of the moisture will cook off, crisping up the ingredients and resulting in a snappy, crunchy, crispy biscuit".

de Graaff said changing up your sugar can give different results, too.

"Caster sugar making for crispier biscuits because it loses moisture faster, while brown sugar (dark brown sugar is my personal preference) has more moisture and makes for a chewier result, and also adds caramel notes and extra depth.

"But again, you'll still get a crunchy result using brown sugar if you just leave the biscuits in the oven for that extra 10 minutes.

"And baking a tray of Anzac biscuits is a lovely and delicious tradition to honour those who have served our nation."

The moral of the story is, whether we enjoy chewy or crunchy Anzac biscuits, we all love Anzac biscuits.

Aussies love Anzac biscuits so much they are now available year round at major supermarkets, with peak season falling around April 25 for Anzac Day, when commemorative tins are also sold in memory of our fallen soldiers.

THE 2026 SUPERMARKET VERDICT:

• Team Chewy: Head to Coles or Woolworths for that moist, golden syrup pull.

• Team Crunchy: Stick with Aldi or IGA for a traditional, snappy "clink" in your tea.

• Expert Tip: Jane de Graaff says it's all in the bake – 12 minutes for chew, 20 minutes for crunch!

FOLLOW US ON WHATSAPP HERE: Stay across all the latest in celebrity, lifestyle and opinion via our WhatsApp channel. No comments, no algorithm and nobody can see your private details.